Monthly Archives: October 2012

Not exactly a recipe, more of a sharing of love, and another way to use my September sweet corn fritter recipe. Sunday brunch comfort, borderline excess, and food Jenga. I’m relying on you having a modicum of kitchen nouse, it really is very easy.

Set bacon to grill – you can also omit the meat, there’s plenty going on without it. Meanwhile roast bananas as per the instructions in the Recipes page and set aside in warm oven. While the fritters are frying, mix creme fraiche or yoghurt with a drop of vanilla extract and maybe some maple syrup, depending on the sweetness of your tooth.

Then layer: fritter, bacon, maple syrup, creme fraiche, banana. I used 3 fritters. Because I’m a glutton. And it looked impressive. 2 is plenty.

MOST ATTRACTIVE FEATURES

WHY WE FELL IN LOVE

Don’t let those prickles put you off. We just had to get to know this berry a bit better and every inch of us was won over. Our skin loves the ultraviolet protection provided by its ellagic acid. Our immune systems love the vitamin C (one cup is 50% of our daily recommendation). And our stomachs love the anti-inflammatory qualities.

Then there are phytoestrogens to help reduce food cravings and vitamin K to to aid calcium absorption and keep our blood clotting properly. But it doesn’t end there. Even the leaves are good: make them into tea and they’re said to reduce inflation in our mouths and throats.

What did our grandmothers do before UK supermarkets became an abundance of year round global crops? And what does seasonal really mean when we can freeze food? OK a summer fruit salad is probably best avoided in December, but frozen berries and purees mixed in recipes are surely just as good? In fact, compared with tasteless bananas picked while green for import, the freezer wins every time, in nutrients too.

Although our Netherton Farm bramble hunt proved disappointing, Mother Nature turned up other surprises that our grannies, and a 1929 MAFF guide, would never have allowed go to waste.

Elderberries, lots of.

The post elderflower berry is a nutritional powerhouse. Note: they’re poisonous unless cooked. They won’t kill you, but chances are you’ll vomit them back up before any of their goodness has been absorbed.

Good for: A syrup for coughs or on ice cream; in smoothies, juices or Elderberry & Apple Jelly (jam), or just on top of yoghurt.

Too late for elderflowers, the homemade champagne will sadly have to wait till next year.